Add the white wine to the pot. Cook for about 3 minutes until most of the wine has evaporated, stirring frequently.

Add the chopped tomatoes and chicken broth. Stir well to combine the ingredients. Raise the heat to high, bring the soup to a boil.

As soon as the soup starts to boil, lower the heat to medium-low and half cover (partially cover) the pot.

Cook the soup at a simmer for 25 minutes, stirring occasionally.

Finish the Soup

Remove the pot from the heat and add in the shredded basil. Process the soup in the pot with an immersion blender. If you don’t have an immersion blender, use a blender – see notes.

Return the pot with the processed soup to medium-high heat and bring to a boil.

Add the tortellini and stir. Lower the heat to medium and cook the tortellini for 8 minutes, or follow the package cooking time. Keep the soup boiling gently so that the tortellini cook through. Raise or lower the heat as needed.

Take the pot off the heat and stir in the half and half and a pinch of black pepper. Stir and place the pot over low heat until warmed through – do not let the soup come to a boil.

Taste the tomato soup and add salt if needed. As a reference we added a pinch of salt to ours.

Garnish with a little chopped basil, if desired.

Notes

If you don’t have an immersion blender, use a blender. Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.